Not only are these mini cheesecakes delish, they are low in calories! If you count points, they come in at only 2 points each! I signed up for a 100 Days of Holidays newsletter from Parents.com and Better Homes and Gardens. Pumpkin recipes were the topic one day. This recipe is adapted from theirs.

For the crust: Stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture into bottom of 21 cupcake tins. Tip: do not use paper cupcake cups; I did and the filling is too wet. Buy the foil cups for this recipe.

For the filling: In afood processor, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process until smooth. Transfer to a medium bowl; set aside.

In a small saucepan, sprinkle the gelatin over the orange juice; let it stand for 5 minutes. Then cook and stir it over low heat until the gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

Using an ice cream scoop (I used the pampered chef large scoop), scoop one scoop of the pumpkin mixture into each cupcake cup. Using a large spoon, spoon one spoon-full of the white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

Cover and chill overnight before serving. I was able to make 21 mini cheesecakes with this recipe.

About This Cali Girl

I am a Cali Girl and a Momma. While I live in New England now, my heart belongs in California. I am blessed with a 3 year old boy, Little Man, and an infant girl, Ladybug. My husband of 8 years is a fabulous man.
This blog was created to share my outlook on being a mom and wife. I'm fairly opinionated, so occasionally I will throw in my opinion on life and the world in general.